Umami Recipes
Umami Recipes

Fronk Recipes

Beet Hash with Eggs

4

servings

30 minutes

active time

30 minutes

total time

Ingredients

1 pound beets, peeled and diced

½ pound Yukon Gold potatoes, scrubbed and diced

Coarse salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 small onion, diced

2 tablespoons chopped fresh parsley

4 large eggs

Directions

In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.

Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

4

servings

30 minutes

active time

30 minutes

total time
Start Cooking